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Enough of apricot jam and apricot tarts, this apricot season make some apricot chicken and leave your family awe-struck. The inclusion of rosemary, cinnamon and vinegar brightens up the flavor and makes it even more interesting. Serve it as a side of rice or pasta, and you’ll have your family licking their chops. A fantastic way to push some fruit nutrition in your preteen’s system.
|Serves||Preparation Time||Cooking Time|
|6 People||25-30 Minutes||25-30 Minutes|
- 500 g apricots, roughly chopped, pits removed
- 50 g sugar
- 2 Tbsp cider vinegar
- 900 g skinless chicken breasts, cut into 1 to 2-inch pieces
- 3 Tbsp olive oil
- 1 chopped onion
- 2 cups chicken stock or broth
- 1 Tbsp chopped fresh rosemary
- 1 teaspoon cinnamon
- 2 teaspoons Tabasco or other hot sauce
Take a large bowl, and place chopped apricots in it. Mix in the sugar and vinegar. Let it sit for some time.
In the meantime, take a large sauté pan, add 1 tablespoon of the butter and 1 tablespoon of olive oil, and heat over medium-high heat.
Place the chicken pieces in the pan, without crowding it too much. Let the pieces brown on each side.
As the chicken cooks, sprinkle some salt over it. Once the chicken pieces get browned from both the sides, remove them from the pan, and set aside.
Scrape off all the browned bits of the chicken (called fond) from the bottom of the pan.
Add oil to the same pan and sauté the onion till it turns brown. Once the onions have browned a bit, add the chicken stock and lower the heat.
Put approximately 2/3rd of the apricots along with the juice if any, in a blender and pulse into a coarse purée.
Pour out this purée into the pan that contains the chicken stock and onions.
Sprinkle cinnamon, rosemary and Tabasco and sauce. Taste and add salt if you feel it is less.
Let it simmer gently for 10-20 minutes.
Just 15 mins before serving, add the remaining apricot pieces into the pan and let it simmer gently for 5 minutes.
Garnish with sliced almonds and serve hot with rice or chapati.
|Total Fat||20.9 g|
|Total Carbohydrates||20.1 g|